Tarragon-Tanged Shrimp
A vibrant shrimp and rice salad with bright orange and fresh herbs, perfect for a light, flavorful meal suited for summer gatherings or quick weeknight dinners.
Ingredients
Instructions
- Place cooked, shelled, deveined shrimp in a large serving bowl with cooked rice, torn romaine lettuce, orange slices, halved cherry tomatoes, and sliced red onion.
- In a small bowl, whisk together olive oil, frozen orange juice, cider vinegar, garlic powder, salt, tarragon leaves, and ground black pepper.
- Toss the shrimp, rice, lettuce, and other ingredients with the dressing until well coated and combined.
Tips & Substitutions
For a quicker meal, use pre-cooked shrimp to save time. If you can't find fresh tarragon, dried tarragon leaves work well; just use half the amount. For added flavor, consider incorporating some lemon zest into the dressing. This dish is versatile; feel free to substitute quinoa for brown rice or add other vegetables like bell peppers for extra crunch.
Serving Suggestions
Serve this dish chilled or at room temperature for a refreshing meal. It pairs beautifully with a light white wine or a citrusy cocktail. For a complete meal, consider serving alongside a simple green salad or crusty bread. This shrimp salad also makes a great filling for wraps or as a topping for stuffed bell peppers.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over medium heat, adding a splash of olive oil to prevent sticking. Avoid overheating to keep the shrimp tender and prevent them from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Tarragon-Tanged Shrimp contains roughly 295 calories, with 14g protein, 63g carbohydrates, and 2g fat. It is an excellent source of vitamin A (59% of the Daily Value), dietary fiber (41% of the Daily Value), and iron (33% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just ensure they are fully thawed and pat them dry before cooking. This will help them absorb the flavors better and prevent excess moisture in the dish.
What can I substitute for the brown rice?
You can easily substitute brown rice with quinoa, farro, or even cauliflower rice for a lower-carb option. Each of these alternatives will add a unique flavor and texture to the dish, making it equally satisfying.
How can I make this dish more filling?
To make it more filling, consider adding a protein like chickpeas or black beans. You can also increase the amount of shrimp or serve it over a bed of greens for added volume, making it a hearty option for lunch or dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).